Leek Pot with Sausage Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks, thin
- 4 sausages, coarse, uncooked
- 50 g butter
- 500 ml milk
- 3 tablespoon flour
- Broth, grains
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into not too thin slices. Remove the skin from the sausages and roll them into small dumplings.
- Heat some oil in a pan and fry the sausage balls all around, then remove and drain. Turn down the heat and fry the leeks.
- Meanwhile, make a bechamel sauce from butter, flour and milk and season it with instant broth, salt, pepper and nutmeg. Add the fried leek and dumplings, let them get hot and serve.
- Boiled potatoes taste great with them.
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